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Lemongrass Shrimp on Toast
© Michael Turek

Lemongrass Shrimp on Toast

  • TOTAL TIME: 45 MIN Plus 4 hr marinating

For his elegant hors d'oeuvres, Zang Toi marinates shrimp in a spicy coconut-milk mixture, then serves them on toast squares moistened with a little crème fraîche.

  1. 8 macadamia nuts, chopped
  2. 3 medium shallots, chopped
  3. 3 garlic cloves, chopped
  4. 2 small dried red chiles, crushed
  5. 2 tablespoons minced fresh lemongrass bulb
  6. 1 tablespoon minced fresh ginger
  7. 1 tablespoon fresh lime juice
  8. 1 tablespoon sugar
  9. 1/2 cup unsweetened coconut milk
  10. 1 teaspoon freshly ground pepper
  11. Kosher salt
  12. 1 pound medium shrimp, shelled and deveined
  13. 2 tablespoons vegetable oil
  14. 6 thin slices of white sandwich bread—crusts removed, toasted and cut into 4 squares each
  15. 1/2 cup crème fraîche
  16. Cilantro leaves, for garnish
  1. In a mini processor, puree the nuts, shallots, garlic, chiles, lemongrass, ginger, lime juice and sugar. Transfer the paste to a bowl and stir in the coconut milk, pepper and 1/2 teaspoon of salt. Add the shrimp and turn to coat with the marinade. Cover and refrigerate for at least 4 hours or overnight.
  2. In a nonstick skillet, heat the oil. Add the shrimp and season with salt. Cook over moderately high heat until the shrimp are golden and just cooked through, 3 minutes. Spread each toast with crème fraîche and top with a shrimp. Garnish with cilantro and serve.


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